Recipe by Hey Jude
This is an easy and versatile, quick meal. Use any type of cooked meat and serve this over steamed rice or cooked noodles. Use low-fat coconut milk if you like. I found this in the Chicago Tribune.
Top Review by kimdtran80
Thai Green Curry is one of my favorite favorite dishes! I love this recipe because it's so versatile and I am a true green curry critic (and addict). I've made this recipe a few times already and I've tweaked to perfection, and now I enjoy making it at home more than eating it at my favorite Thai restaurant. I add 4 cloves of minced garlic to the shallots and ginger; and for the vegetables I skip the bamboo shoots (not a fan) and instead use 1 green bell pepper, an eggplant, and half cup of peas. I also use 3tbsp of curry paste, an additional half can of coconut milk, a bit more water, and about 4 shots of fish sauce. During the simmer phase I threw in a bunch of Thai basil and 2tbsp of cayenne and 6 red thai chillies chopped... gimme some heat! Thanks for posting a recipe that you really can make your own!
- 1 tablespoon vegetable oil
- 2 shallots, minced
- 1 inch piece gingerroot, minced
- 1 -2 tablespoon thai green curry paste
- 1 (14 1/2 ounce) can chicken broth
- 2 cups sliced cooked chicken or 2 cups cooked beef or 2 cups cooked pork
- 1 (16 ounce) can coconut milk
- 1 (8 ounce) cansliced bamboo shoots, drained
- 1⁄4 teaspoon salt
- 1 cup shredded basil leaves
- lime wedge
Directions See How It's Made
- Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, about 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
- Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil.
- Serve in bowls over steamed rice or noodles with lime wedges on the side for squeezing over.